“This thesis focuses on the development of processes leading to the modification of soybean oil by enzymatic reactions in order to improve its lubricating properties. The main cause of soybean oil’s unfavorable lubricating properties is the length of the fatty acid chain and the unsaturation (double bonds) in the fatty acids. To minimize these drawbacks, two tasks were pursued: 1) enzymatic treatment of soybean oil to shorten the length of the fatty acid chain and to eliminate the unsaturations, and 2) enzymatic preparation of esters of various acids in soybean oil. The physicochemical properties of various derivatives of soybean oil were determined and compared with those of the available industrial lubricants. Based on these comparisons, several blends were prepared.
In the first task, a series of enzymatic reactions were conducted, leading to the hydroperoxidation and chain-length reduction of the unsaturated fatty acids. The products obtained were further converted to carboxylic acids and alcohols. In the second task, protocols were prepared and reactions leading to the generation of various esters of different unsaturated fatty acids and alcohols were carried out. The various compounds produced were tested for their lubricating properties and these properties were compared with those of the industrial lubricants. A number of blends of various derivatives of soybean oil were prepared to match the properties of commercial oils”--Abstract, page iii.
Ybarra, Robert M.
Chemical and Biochemical Engineering
M.S. in Chemical Engineering
University of Missouri--Rolla
x, 55 leaves
© 2000 Sudhir Lamba, All rights reserved.
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Lubrication and lubricants
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Electronic access to the full-text of this document is restricted to Missouri S&T users. Otherwise, request this publication directly from Missouri S&T Library or contact your local library.http://laurel.lso.missouri.edu/record=b5281782~S5
Lamba, Sudhir, "Enzymatic modifications of soybean oil to improve its lubricating properties" (2000). Masters Theses. 2632.
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